A beef affair

Stanbroke, one of Australia's leading beef companies, recently held a private dinner for a coterie of chefs and made an impression with its premium quality beef.

It was a night of beer and beef. More than 30 top chefs and F&B players gathered at LeVeL33 on 11 June to sip craft beer and savour premium beef from Stanbroke. The event was co-organised by Classic Fine Foods with epicure as the official publication. Guests, which included Bruno Menard, award-winning consultant chef; Wayne Brown, executive chef of Adrift by David Meyers and the High Commissioner of Australia, Bruce Gosper, mingled with Stanbroke executives who had flown in from Queensland for this dinner. With a long tradition of production, Stanbroke‘s cattle are reared on Queensland‘s pristine pastures and under a closely monitored production process, which results in consistent, richly marbled and juicy meat. The four-course beer-pairing dinner included a juicy Sanchoku Wagyu Tenderloin MB’s 7 tataki served with stout onion purée…

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epicure (Digital) - 1 Issue, July 2018

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